Potato gnocchetti with purple cabbage cream, Swiss chard and pecorino fondue
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
- Cost: Very low
PRESENTATION
Potato Gnocchetti with Purple Cabbage Cream, Swiss Chard, and Pecorino Fondue is built around a contrast that works on two levels at once — color and flavor. Red cabbage blends into a smooth, velvety cream that turns vivid purple on the plate; pecorino fondue answers it with a sharp, assertive edge. Sautéed Swiss chard adds a quieter vegetable note between them, and soft potato gnocchetti pull every element together without competing with any of them.
The visual impact is real, not just styled. Purple cabbage cream spread across a bowl stops people before they pick up a fork — and because the sweetness of the cabbage and the saltiness of the pecorino are set up to work against each other, the plate delivers on what it promises. No single component is complicated; the payoff comes from how clearly each one reads against the others.
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INGREDIENTS
- Potato gnocchetti pasta 1.1 lbs (500 g)
- For the purple cabbage cream
- Purple cabbage 4 cups (350 g) - Approximate, shredded
- Shallot 1.8 oz (50 g)
- Potatoes 5.3 oz (150 g)
- Extra virgin olive oil 2 tsp (10 g)
- Water 2 glasses (500 g)
- Fine salt to taste
- For the Swiss chard
- Chard 11.6 oz (330 g)
- Extra virgin olive oil 2 ¼ tsp (10 g)
- Garlic 1 clove
- Fine salt to taste
- For the pecorino fondue
- Fresh liquid cream 0.8 cup (200 g)
- Pecorino Romano PDO cheese 3.5 oz (100 g)
How to prepare Potato gnocchetti with purple cabbage cream, Swiss chard and pecorino fondue
To prepare the gnocchetti with purple cabbage cream, Swiss chard and pecorino fondue, start by cutting the purple cabbage into wedges 1. Slice the peeled shallot as well 2 and the peeled potatoes 3.
In a saucepan with extra virgin olive oil, add the purple cabbage 4, the shallot and the potatoes 5. Stir with a spoon and sauté the vegetables for 5 minutes 6. Season with salt.
After 5 minutes, add enough hot water to just cover 7 and let cook for 20 minutes over medium-low heat. After this time, blend with an immersion blender 8 until you obtain a smooth cream 9.
Meanwhile, in another pan lightly brown a clove of garlic in extra virgin olive oil 10. Trim the Swiss chard and cut it into strips 11, then add it to the pan 12.
Season with salt 13 and, stirring often, cook over medium-high heat for 5 minutes 14. When the Swiss chard has wilted, turn off the heat 15 and set it aside.
Now take care of the fondue. In a small saucepan bring the heavy cream to just below boiling and add the grated pecorino 16. Whisk well to avoid lumps 17. After 5 minutes of cooking over medium-low heat the fondue will be smooth and creamy 18.
Now that everything is ready, cook the gnocchi in salted boiling water and boil them for 1 minute, or until they float to the surface 19, then drain them. Meanwhile plate: arrange the cabbage cream as a base 20, then add some Swiss chard 21.
Now place the cooked gnocchetti 22, then pour the pecorino fondue 23. Your gnocchetti with purple cabbage cream, Swiss chard and pecorino fondue are ready to be enjoyed 24!